The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide. Whilst there are numerous publications on its principles and methods of implementation, there are relatively few on the experience of those who have actually implemented HACCP systems in practice and what can be learnt from that experience. Edited by two leading authorities on the subject, and with an international team of contributors, Making the most of HACCP describes that experience and what it can teach about implementing and developing HACCP systems effectively.
Practitioners, advisors, official food control authorities
Development of HACCP. Part 1 Small and medium-sized enterprises (SMEs), retailers and HACCP systems: HACCP planning and implementation; HACCP and supplier operations; Keeping up to date with HACCP; Gauging the success of HACCP systems; Future development of HACCP. Part 2 Larger manufacturers and HACCP systems: HACCP implementation in the US; HACCP implementation: the Indian experience, Unilever; Implementing HACCP systems in Europe: Kerry Ingredients in Poland, Heinz at Kitt Green. Part 3 Regulation and training: New Zealand, Canada; the UK. Part 4 Conclusion.
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- © Woodhead Publishing 2001
- 17th May 2001
- Woodhead Publishing
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- Hardcover ISBN:
A valuable help for practitioners, advisors and – not least – for official food control authorities., Nahrung
Of value to a wide range of readerships …invaluable as a training tool …readers with a need for practical advice cannot ignore the sound advice provided …an excellent reference work with sound summary advice., Food Science and Technology
It is a mojor contribution both to how to implement HACCP systems sucessfully in practice and to the future of HACCP in improving food safety., The Ind. J. Nutr. Dietet.